Helping You to Better Health Naturally
by towers
No cooking required with this one. Just a few ingredients and a blender will do it. I use an immersion blender and blend this in a quart-sized wide-mouth glass jar. Serve with fresh berries or chopped fruit for a simple dessert.
Serves 4
2 Tbsp. ghee, melted
2 ripe bananas
1 tsp. vanilla extract
pinch of salt
Place all ingredients in a bowl or wide-mouth mason jar. Blend well with immersion blender. Serve over berries or fruit.
by towers
Please explain why you came to our office.
“I have been coming in to have adjustments done to my lower back after having some pain in that area.”
Please describe your response to treatment.
“After a couple visits I was feeling a whole lot better with a larger range of motion, and having nearly no pain. The improvements came after the adjustments were made and after following directions on a few things to do outside of my appointments.”
~17 year-old male
by towers
Please explain why you came to our office.
“I had been diagnosed with osteopenia and was already experiencing mid-back pain. I was already taking an arthritis medication and was concerned about what this meant for my future, since I was only 59 years old. When I came to Dr. Burgoon I was hoping he would be able to offer some relief without my having to take any medication. I also have arthritis in my feet and have had pain and stiffness in my shoulder. I had already been through physical therapy for my shoulder. I never considered the possibility that Dr. Burgoon could help my shoulder or my feet.”
Please describe your response to treatment.
“I was amazed in the difference in my shoulder and in my feet after only a couple visits. The pain was much less and the range of motion in my shoulder was much better. The pain in my back took a little longer. But Dr. Burgoon told me to be patient; it is a process. But after only a couple weeks my shoulder is so much better, my posture is much better, my back is much better. And at this time, several weeks later it has been two weeks since my back has hurt at all and I seriously feel like a new person.”
by towers
Please explain why you came to our office.
“Our son was born via C-section with ties and he was struggling with his left side. He came to get adjustments and have his strained face muscles relieved.”
Please describe your response to treatment.
“He found immediate relief and mobility after just one treatment! He continues to come for maintenance as he grows and starts moving more.”
by towers
This is another quick meal to remember when you’re short of time. I like to cook a big pot of chickpeas and freeze most of them in pint-sized containers that are easy to thaw with cooking as this dish demonstrates. Sure, you can use canned chickpeas but best to avoid canned food whenever you can, and it’s cheaper to cook them yourself. Last night we had this dish served with steamed kale but it could be served with brown rice as well if you would like more calories from carbohydrates at your meal.
2 cups cooked chickpeas (garbanzo beans)
1 medium onion, chopped
2 Tbsp. ghee or olive oil
2 tsp. cumin powder
1/2 cup chicken or vegetable broth
1 carrot, chopped fine
1 medium zucchini, chopped.
1 Tbsp. tamari
sea salt and black pepper to taste
Saute onions in melted ghee in a medium-sized skillet over medium heat. When onions are translucent add cumin and stir. Add carrot and broth and stir well. Add chickpeas. If the chickpeas are frozen, cover the skillet and lower the heat and cook until the chickpeas are no longer frozen together–this may take 10-15 minutes but stir a few times flipping the clump of chickpeas to get them heated evenly. The carrots should be tender by the time the chickpeas are loose and heated through. Stir well and add zucchini. Bring to a simmer again and stir a few times cooking over low heat until the zucchini is just tender. Add tamari and salt and black pepper to taste. Serve immediately over brown rice or with steamed kale.
by towers
The easiest way to prepare butternut squash is to bake it whole in a 350 degree oven until it is soft and easily pierced with a knife. It is quick to then peel the skin off, slice it in half and scoop out the seeds. Now you are ready to maker soup, “pumpkin” pie (I’ve always made this with butternut), and casseroles. Here’s a great recipe full of vegetables with some eggs thrown in for protein! Serve with a salad and some fish or chicken and you have a substantial meal that is not high in carbohydrates.
Serves 4
2 cups cooked butternut squash
1/2 large onion chopped, about 1 cup
3/4 cup chopped zucchini
3/4 cup green peas, frozen
1/2 cup toasted or raw sunflower seeds
1 Tbsp. extra virgin olive oil
1/2 tsp. salt and black pepper, each
grated pecorino or parmesan cheese, optional
2 eggs
1 T tamari
1 tsp. dried thyme
Beat eggs well in a bowl and add tamari and thyme and beat again. Mash the butternut squash and then mix it into the egg mixture. Set aside.
In a skillet, heat the olive oil and add the onions. Stir over medium heat for 2-3 minutes. Add the zucchini and peas. Continue to stir over medium heat until the vegetables are heated through–about 5 minutes over medium heat. Add the sunflower seeds and salt and pepper. Stir well.
Now mix the squash mixture into the vegetables in the skillet. Transfer into a casserole dish, sprinkle with cheese if desired, and bake in 350 degree oven for about 30 minutes or until slightly browned on top. Serve hot.
by towers
Please explain why you came to our office.
“I came in for ongoing pain in my neck that had bothered me for years.”
Please describe your response to treatment.
“After a couple of months of treatment, the pain was gone and the range of motion in my neck was significantly better.”
by towers
Please explain why you took the nutrition class.
“Needed to make a change in diet to feel better and to be healthier. Needed to gain knowledge of what changes to make and how.”
Please describe your response to taking the class.
“I have more energy, sleeping better. I lost 6 pounds. My digestion and elimination is more regular, less sluggish. I learned that sugar really affects me dramatically and in a negative way!”
by towers
In the past we have posted about the benefits of regular use of the neti pot to rinse the nasal passages. Some people complain of continual sinus problems despite using the neti pot. In such cases we suggest Neti Wash which is an herbal extract that can be added to the salt water used for rinsing the nasal passages with the neti pot. These herbs increase the anti-microbial effect of the nasal rinse. For prevention of colds, it is a good idea to add the neti wash to the salt water–we keep some in our medicine cabinet at all times just in case a cold or sore throat is threatening or we’ve been exposed to sick people. Give it a try and let us know what you think!
In our office, we have available the neti pots, neti wash, and the starter packs that include the neti pot, sea salt, and neti wash in one box.
by towers
Ever wonder what to do with leftover sweet potatoes? Here’s an easy way to make a quick soup and use them up. It is really quick if you have an immersion blender. This recipe is different from the first one I posted–it’s a variation on the leftover sweet potato theme that features miso.
Miso, or fermented soy or chickpea paste, is not in most people’s kitchens–if it hasn’t been in yours, consider keeping some in the fridge. It is a good source of probiotics (don’t add it until the end of cooking so it doesn’t get cooked) and adds to the flavor of many soups. In fact, you can add only miso to a bone, meat, or vegetable broth and it makes a delicious soup (1 tsp of miso to 1 cup of broth). Traditionally, miso is made from soybeans but there is a soy-free chickpea miso that is made by MisoMaster that I like very much. Either could be used in this soup, but if you use soy miso use the mild kind–it’s called mellow white miso.
Serves 4
2 large sweet potatoes, baked until very soft and then skinned–may be leftover
2 medium-sized onions
3 Tbsp. ghee or butter
2 cups vegetable, bone, or meat broth; or you can use water
1/4 cup coconut milk (canned, classic)
1 tsp. cumin powder
1/8 tsp. clove powder
1/8 tsp. cinnamon powder
2 Tbsp. chickpea miso
salt and black pepper to taste
In a medium sauce pan melt the ghee or butter over medium heat and add the chopped onions. Stir every minute or so and continue to sautee until the onions are soft for about 5 minutes. Add the spices and stir well. Add the sweet potato (cut into chunks) and the broth or water and keep on medium heat with an occasional stir until it simmers. Add coconut milk. Heat another 5 minutes or so. Take off the heat and blend until smooth and creamy. Add miso and blend again. Taste and add salt and pepper as desired. Serve immediately.
When you're feeling down with a cold, the last thing you may want to do is cook! Well, if you keep a few ingredients on hand you can make this nourishing, soothing broth in a few minutes. If you … [Read More...]
Children suffer injuries that lead to misalignments just as adults do. Children generally respond very well and quickly to gentle chiropractic adjustments. A case in point is that of a 5 year-old … [Read More...]
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